Zucchini Soup – Super Yummy!

Zucchini Soup – Super Yummy!



My friend invited me for dinner, and since I’m vegan, she had to come up with something vegan, healthy, andtasty!
She surprised me with five different amazing dishes — and this soup was the first one she served.
It was SOOOO good that I asked for the recipe on the spot, cooked it the very next day, photographed it, and now I’m sharing it with everyone!

Ingredients

• 1 tbsp olive oil
• 2 large zucchinis, unpeeled and chopped into cubes
• 1 large onion, peeled and chopped
• 3 garlic cloves, peeled and chopped
• 300 g coconut cream (about ¾ of a regular can)
• 1 tbsp dried oregano
• 1 tbsp cumin
• 1 tsp black pepper
• Salt, to taste
  
  

Instructions

1. In a large pot, heat the olive oil and sauté the onion and garlic until golden and fragrant.
2. Add the chopped zucchini, coconut cream, oregano, cumin, black pepper, and salt.
3. Pour in enough water to cover the ingredients by about 2 cm.
4. Bring to a boil over high heat, then reduce to medium–low and cook until the vegetables are soft.
5. Use a hand blender to blend the soup until completely smooth and creamy.
   
   

Garnish (optional but recommended!)

• Pumpkin seeds
• Bread or croutons
• A drizzle of extra coconut cream for a beautiful green–white swirl and richer flavor
  
  

Enjoy!